Dimocarpus longan, commonly known as the longan and dragon's eye, is a tropical tree species that produces edible fruit. It is one of the better-known tropical members of the soapberry family Sapindaceae, to which the lychee and rambutan also belong. The fruit of the longan is similar to that of the lychee, but less aromatic in taste. It is native to tropical Asia and China.
Carambola, also known as star fruit, is the fruit of Averrhoa carambola, a species of tree native to tropical Southeast Asia. The edible fruit has distinctive ridges running down its sides. When cut in cross-section, it resembles a star, giving it the name of star fruit. The entire fruit is edible, usually raw, and may be cooked or made into relishes, preserves, garnish, and juices. It is commonly consumed in Southeast Asia, South Asia, the South Pacific, Micronesia, parts of East Asia, the United States, parts of Latin America, and the Caribbean. The tree is cultivated throughout tropical areas of the world.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
Tamarind is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus Tamarindus is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
The jackfruit, also known as the jack tree or nangka in Tagalog and Malay, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae).
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
Lansium parasiticum, commonly known as lanzones, langsat, or longkong in English; duku in Indonesian or dokong in Terengganu Malay, is a species of tree in the Mahogany family with commercially cultivated edible fruits. The species is native to Southeast Asia. Despite its name, it is not parasitic; the specific epithet parasiticum derives from the fact that it can grow as an epiphyte in the wild, which was once thought to be an indication of parasitism.
Tamarindo, also commonly known as agua de tamarindo, is a non-alcoholic beverage made of tamarind, sugar, and water. The tamarind plant originated in India but has since been widely distributed on a global scale and is commonly found in tropical regions. The tamarind plant produces fruit pods containing pulp and seeds. Tamarind is a versatile ingredient that is used for a variety of commercial, culinary and medicinal purposes with the pulp being the most commonly used part of the tamarind plant, used in a range of beverages including tamarindo and other similar beverages such as Nam Ma Kham Wan in Thailand and Poha Beer in Ghana. Tamarind pulp offers a flavour that ranges from sour to sweet, making tamarindo a sour-sweet beverage recognised as a popular flavour of aguas frescas, which is traditionally consumed in Latin America. Comprising only three ingredients, tamarindo involves a simple production process making it an easy beverage to prepare at home. Tamarindo has been produced commercially as a soda flavour, by companies such as Jarritos and Nestle, and distributed globally.
Siraitia grosvenorii, also known as monk fruit, monkfruit or luohan guo, is a herbaceous perennial vine of the gourd family, Cucurbitaceae. It is native to southern China. The plant is cultivated for its fruit extract, called mogrosides, which creates a sweetness sensation 250 times stronger than sucrose. Mogroside extract has been used as a low-calorie sweetener for drinks and in traditional Chinese medicine.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Crack seed is a category of snacks that originated in China. It is highly popular in many regions, such as Hawaii. Crack seed are preserved fruits that have been cracked or split with the seed or kernel partially exposed as a flavor enhancement. This type of snack is commonly referred to in the Cantonese language as see mui ; it arrived in Hawaii during the 19th century, when Cantonese immigrants were brought to work on the plantations. The larger numbers of Japanese who later came to work on the plantations adopted the snack, being similar to the Japanese umeboshi.
Li hing mui, known as huamei in Mainland China, is salty dried Chinese plum. It has a strong, distinctive flavor and is often said to be an acquired taste, as it has a combination of sweet, sour, and salty taste. Originally from Guangdong Province, the name "li hing mui" means "traveling plum". "Li hing" is "traveling" and "mui" is "plum" in Cantonese. Li hung mui is called hoshiume in Japan, where the salty and sour umeboshi is also popular.
Chamoy is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilies.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Dialium guineense, the velvet tamarind, is a tall, tropical, fruit-bearing tree in the flowering plant family Fabaceae. It has small, typically grape-sized, edible fruits with brown, hard, inedible shells.
Phulwara oil is extracted from seeds of Phulwara tree. Phulwara Trees are also known locally as Chiuri Trees, Kaeleb Trees, or Butter Nut Trees. Refined Phulwara Oil is marketed as Phulwara Ghee.
Kiamoy, is a class of Filipino treats made with dried sour plums, prunes, or apricots preserved in brine and vinegar. They are sold covered in a powdery coating of an anise, li hing, salt, and sugar mixture called "kiamoy powder" or kiam-muy-hoon. They are characteristically bright red, orange, or light brown in color. They originate from Chinese Filipino immigrants and are derived from the li hing mui (旅行梅) treats of Chinese cuisine. The name is derived from Philippine Hokkien Chinese: 鹹梅; Pe̍h-ōe-jī: kiâm-muî; lit. 'salted plum'.
